CODEX STAN 210-1999 Page 1 of 16

CODEX STANDARD FOR NAMED VEGETABLE OILS

CODEX STAN 210-1999

The Appendix to this Standard is intended for voluntary application by commercial partners and not for
application by governments.

1. SCOPE
This Standard applies to the vegetable oils described in Section 2.1 presented in a state for human
consumption.

2. DESCRIPTION
2.1 Product definitions
(Note: synonyms are in brackets immediately following the name of the oil)
2.1.1 Arachis oil (peanut oil; groundnut oil) is derived from groundnuts (seeds of Arachis hypogaea L.).
2.1.2 Babassu oil is derived from the kernel of the fruit of several varieties of the palm Orbignya spp.
2.1.3 Coconut oil is derived from the kernel of the coconut (Cocos nucifera L.).
2.1.4 Cottonseed oil is derived from the seeds of various cultivated species of Gossypium spp.
2.1.5 Grapeseed oil is derived from the seeds of the grape (Vitis vinifera L.).
2.1.6 Maize oil (corn oil) is derived from maize germ (the embryos of Zea mays L.).
2.1.7 Mustardseed oil is derived from the seeds of white mustard (Sinapis alba L. or Brassica hirta
Moench), brown and yellow mustard (Brassica juncea (L.) Czernajew and Cossen) and of black mustard
(Brassica nigra (L.) Koch).
2.1.8 Palm kernel oil is derived from the kernel of the fruit of the oil palm (Elaeis guineensis).
2.1.9 Palm kernel olein is the liquid fraction derived from fractionation of palm kernel oil (described
above).
2.1.10 Palm kernel stearin is the solid fraction derived from fractionation of palm kernel oil (described
above).
2.1.11 Palm oil is derived from the fleshy mesocarp of the fruit of the oil palm (Elaeis guineensis).
2.1.12 Palm olein is the liquid fraction derived from the fractionation of palm oil (described above).
2.1.13 Palm stearin is the high-melting fraction derived from the fractionation of palm oil (described
above).
2.1.14 Palm superolein is a liquid fraction derived from palm oil (described above) produced through a
specially controlled crystallization process to achieve an iodine value of 60 or higher.
2.1.15 Rapeseed oil (turnip rape oil; colza oil; ravison oil; sarson oil: toria oil) is produced from seeds of
Brassica napus L., Brassica rapa L., Brassica juncea L. and Brassica tournefortii Gouan species.
2.1.16 Rapeseed oil - low erucic acid (low erucic acid turnip rape oil; low erucic acid colza oil; canola oil)
is produced from low erucic acid oil-bearing seeds of varieties derived from the Brassica napus L., Brassica
rapa L. and Brassica juncea L., species.
2.1.17 Rice bran oil (rice oil) is derived from the bran of rice (Oryza sativa L).
2.1.18 Safflowerseed oil (safflower oil; carthamus oil; kurdee oil) is derived from safflower seeds (seeds of
Carthamus tinctorious L.).

Adopted 1999. Revisions 2001, 2003, 2009. Amendment 2005, 2011.

CODEX STAN 210-1999 Page 2 of 16

2.1.19 Safflowerseed oil - high oleic acid (high oleic acid safflower oil; high oleic acid carthamus oil; high
oleic acid kurdee oil) is produced from high oleic acid oil-bearing seeds of varieties derived from Carthamus
tinctorious L.
2.1.20 Sesameseed oil (sesame oil; gingelly oil; benne oil; ben oil; till oil; tillie oil) is derived from sesame
seeds (seeds of Sesamum indicum L.).
2.1.21 Soya bean oil (soybean oil) is derived from soya beans (seeds of Glycine max (L.) Merr.).
2.1.22 Sunflowerseed oil (sunflower oil) is derived from sunflower seeds (seeds of Helianthus annuus L.).
2.1.23 Sunflowerseed oil - high oleic acid (high oleic acid sunflower oil) is produced from high oleic acid
oil-bearing seeds of varieties derived from sunflower seeds (seeds of Helianthus annuus L.).
2.1.24 Sunflowerseed oil - mid oleic acid (mid-oleic acid sunflower oil) is produced from mid-oleic acid
oil-bearing sunflower seeds (seeds of Helianthus annuus L.).
2.2 Other definitions
2.2.1 Edible vegetable oils are foodstuffs which are composed primarily of glycerides of fatty acids being
obtained only from vegetable sources. They may contain small amounts of other lipids such as phosphatides,
of unsaponifiable constituents and of free fatty acids naturally present in the fat or oil.
2.2.2 Virgin oils are obtained, without altering the nature of the oil, by mechanical procedures, e.g.
expelling or pressing, and the application of heat only. They may have been purified by washing with water,
settling, filtering and centrifuging only.
2.2.3 Cold pressed oils are obtained, without altering the oil, by mechanical procedures only, e.g.
expelling or pressing, without the application of heat. They may have been purified by washing with water,
settling, filtering and centrifuging only.

3. ESSENTIAL COMPOSITION AND QUALITY FACTORS

3.1 GLC ranges of fatty acid composition (expressed as percentages)
Samples falling within the appropriate ranges specified in Table 1 are in compliance with this Standard.
Supplementary criteria, for example national geographical and/or climatic variations, may be considered, as
necessary, to confirm that a sample is in compliance with the Standard.
3.1.1 Low-erucic acid rapeseed oil must not contain more than 2% erucic acid (as % of total fatty acids).
3.1.2 High oleic acid safflower oil must contain not less than 70% oleic acid (as a % of total fatty acids).
3.1.3 High oleic acid sunflower oil must contain not less than 75% oleic acid (as % of total fatty acids).
3.3 Slip point
Palm kernel olein between 21 to 26 °C
Palm kernel stearin between 31 to 34 °C
Palm olein not more than 24°C
Palm stearin not less than 44°C
Palm superolein not more than 19.5°C
4. FOOD ADDITIVES
4.1 No food additives are permitted in virgin or cold pressed oils.
4.2 Flavours
Natural flavours and their identical synthetic equivalents, and other synthetic flavours, except those which
are known to represent a toxic hazard.
CODEX STAN 210-1999 Page 3 of 16

4.3 Antioxidants
INS No. Additive Maximum Use Level
304 Ascorbyl palmitate
500 mg/kg (Singly or in combination)
305 Ascorbyl stearate
307a Tocopherol, d-alpha-
307b Tocopherol concentrate, mixed 300 mg/kg (Singly or in combination)
307c Tocopherol, dl-alpha
310 Propyl gallate 100 mg/kg
319 Tertiary butyl hydroquinone (TBHQ) 120 mg/kg
320 Butylated hydroxyanisole (BHA) 175 mg/kg
321 Butylated hydroxytoluene (BHT) 75 mg/kg
Any combination of gallates, BHA, BHT, or TBHQ not to exceed 200 mg/kg within individual limits
389 Dilauryl thiodiproprionate 200 mg/kg
4.4 Antioxidant synergists
INS No. Additive Maximum Use Level
330 Citric acid GMP
331(i) Sodium dihydrogen citrate GMP
331(iii) Trisodium citrate GMP
384 Isopropyl citrates
100 mg/kg (Singly or in combination)
472c Citric and fatty acid esters of glycerol
4.5 Anti-foaming agents (oils for deepfrying)
INS No. Additive Maximum Use Level
900a Polydimethylsiloxane 10 mg/kg
5. CONTAMINANTS
5.1 The products covered by this Standard shall comply with the maximum levels of the Codex General
Standard for Contaminants and Toxins in Foods (CODEX STAN 193-1995).
5.2 The products covered by this Standard shall comply with the maximum residue limits for pesticides
established by the Codex Alimentarius Commission.

6. HYGIENE
6.1 It is recommended that the products covered by the provisions of this Standard be prepared and
handled in accordance with the appropriate sections of the Recommended International Code of Practice -
General Principles of Food Hygiene (CAC/RCP 1-1969), and other relevant Codex texts such as Codes of
Hygienic Practice and Codes of Practice.
6.2 The products should comply with any microbiological criteria established in accordance with the
Principles for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997).

7. LABELLING
7.1 Name of the food
The product shall be labelled in accordance with the Codex General Standard for the Labelling of
Prepackaged Foods (CODEX STAN 1-1985). The name of the oil shall conform to the descriptions given in
Section 2 of this Standard.
Where more than one name is given for a product in Section 2.1, the labelling of that product must include
one of those names acceptable in the country of use.
7.2 Labelling of non-retail containers
Information on the above labelling requirements shall be given either on the container or in accompanying
documents, except that the name of the food, lot identification and the name and address of the manufacturer
or packer shall appear on the container.
CODEX STAN 210-1999 Page 4 of 16

However, lot identification and the name and address of the manufacturer or packer may be replaced by an
identification mark, provided that such a mark is clearly identifiable with the accompanying documents.

8. METHODS OF ANALYSIS AND SAMPLING

8.1 Determination of GLC ranges of fatty acid composition
According to ISO 5508: 1990 and 5509: 2000; or AOCS Ce 2-66 (97), Ce 1e-91 (01) or Ce 1f-96 (02).
8.2 Determination of slip point
According to ISO 6321: 2002 for all oils; AOCS Cc 3b-92 (02) for all oils except for palm oils; AOCS Cc 3-
25 (97) for palm oils only.
8.3 Determination of arsenic
According to AOAC 952.13; AOAC 942.17; or AOAC 986.15.
8.4 Determination of lead
According to; AOAC 994.02; or ISO 12193: 2004; or AOCS Ca 18c-91 (03).
CODEX STAN 210-1999 Page 5 of 16

Table 1: Fatty acid composition of vegetable oils as determined by gas liquid chromatography from authentic samples 1 (expressed as percentage of total
fatty acids) (see Section 3.1 of the Standard)

Fatty acid Arachis Babassu Coconut Cotton- Grape- Maize oil Mustard- Palm oil Palm Palm Palm Palm
oil oil oil seed oil seed oil seed oil kernel oil olein 2 kernel kernel
olein2 stearin2
C6:0 ND ND ND-0.7 ND ND ND ND ND ND-0.8 ND ND-0.7 ND-0.2
C8:0 ND 2.6-7.3 4.6-10.0 ND ND ND ND ND 2.4-6.2 ND 2.9-6.3 1.3-3.0
C10:0 ND 1.2-7.6 5.0-8.0 ND ND ND ND ND 2.6-5.0 ND 2.7-4.5 2.4-3.3
C12:0 ND-0.1 40.0-55.0 45.1-53.2 ND-0.2 ND ND-0.3 ND ND-0.5 45.0-55.0 0.1-0.5 39.7-47.0 52.0-59.7
C14:0 ND-0.1 11.0-27.0 16.8-21.0 0.6-1.0 ND-0.3 ND-0.3 ND-1.0 0.5-2.0 14.0-18.0 0.5-1.5 11.5-15.5 20.0-25.0
C16:0 8.0-14.0 5.2-11.0 7.5-10.2 21.4-26.4 5.5-11.0 8.6-16.5 0.5-4.5 39.3-47.5 6.5-10.0 38.0-43.5 6.2-10.6 6.7-10.0
C16:1 ND-0.2 ND ND ND-1.2 ND-1.2 ND-0.5 ND-0.5 ND-0.6 ND-0.2 ND-0.6 ND-0.1 ND
C17:0 ND-0.1 ND ND ND-0.1 ND-0.2 ND-0.1 ND ND-0.2 ND ND-0.2 ND ND
C17:1 ND-0.1 ND ND ND-0.1 ND-0.1 ND-0.1 ND ND ND ND-0.1 ND ND
C18:0 1.0-4.5 1.8-7.4 2.0-4.0 2.1-3.3 3.0-6.5 ND-3.3 0.5-2.0 3.5- 6.0 1.0-3.0 3.5-.5.0 1.7-3.0 1.0-3.0
C18:1 35.0-69 9.0-20.0 5.0-10.0 14.7-21.7 12.0-28.0 20.0-42.2 8.0-23.0 36.0-44.0 12.0-19.0 39.8-46.0 14.4-24.6 4.1-8.0
C18:2 12.0-43.0 1.4-6.6 1.0-2.5 46.7-58.2 58.0-78.0 34.0-65.6 10.0-24.0 9.0-12.0 1.0-3.5 10.0-13.5 2.4-4.3 0.5-1.5
C18:3 ND-0.3 ND ND-0.2 ND-0.4 ND-1.0 ND-2.0 6.0-18.0 ND-0.5 ND-0.2 ND-0.6 ND-0.3 ND-0.1
C20:0 1.0-2.0 ND ND-0.2 0.2-0.5 ND-1.0 0.3-1.0 ND-1.5 ND-1.0 ND-0.2 ND-0.6 ND-0.5 ND-0.5
C20:1 0.7-1.7 ND ND-0.2 ND-0.1 ND-0.3 0.2-0.6 5.0-13.0 ND-0.4 ND-0.2 ND-0.4 ND-0.2 ND-0.1
C20:2 ND ND ND ND-0.1 ND ND-0.1 ND-1.0 ND ND ND ND ND
C22:0 1.5-4.5 ND ND ND-0.6 ND-0.5 ND-0.5 0.2-2.5 ND-0.2 ND-0.2 ND-0.2 ND ND
C22:1 ND-0.3 ND ND ND-0.3 ND-0.3 ND-0.3 22.0-50.0 ND ND ND ND ND
C22:2 ND ND ND ND-0.1 ND ND ND-1.0 ND ND ND ND ND
C24:0 0.5-2.5 ND ND ND-0.1 ND-0.4 ND-0.5 ND-0.5 ND ND ND ND ND
C24:1 ND-0.3 ND ND ND ND ND 0.5-2.5 ND ND ND ND ND
ND - non detectable, defined as ≤ 0.05%

1
Data taken from species as listed in Section 2.
2
Fractionated product from palm oil.
CODEX STAN 210-1999 Page 6 of 16

1
Table 1: Fatty acid composition of vegetable oils as determined by gas liquid chromatography from authentic samples (expressed as percentage of total
fatty acids) (see Section 3.1 of the Standard) (continued)

Fatty acid Palm Palm Rapeseed Rapeseed Rice bran Safflower- Safflowerseed Sesame- Soyabean Sunflower-
stearin superolein oil oil (low oil seed oil oil (high oleic seed oil oil seed oil
erucic acid) acid)
C6:0 ND ND ND ND ND ND ND ND ND ND
C8:0 ND ND ND ND ND ND ND ND ND ND
C10:0 ND ND ND ND ND ND ND ND ND ND
C12:0 0.1-0.5 0.1-0.5 ND ND ND-0.2 ND ND-0.2 ND ND-0.1 ND-0.1
C14:0 1.0-2.0 0.5-1.5 ND-0.2 ND-0.2 0.1-0.7 ND-0.2 ND-0.2 ND-0.1 ND-0.2 ND-0.2
C16:0 48.0-74.0 30.0-39.0 1.5-6.0 2.5-7.0 14-23 5.3-8.0 3.6-6.0 7.9-12.0 8.0-13.5 5.0-7.6
C16:1 ND-0.2 ND-0.5 ND-3.0 ND-0.6 ND-0.5 ND-0.2 ND-0.2 ND- 0.2 ND-0.2 ND-0.3
C17:0 ND-0.2 ND-0.1 ND-0.1 ND-0.3 ND ND-0.1 ND-0.1 ND-0.2 ND-0.1 ND-0.2
C17:1 ND-0.1 ND ND-0.1 ND-0.3 ND ND-0.1 ND-0.1 ND-0.1 ND-0.1 ND-0.1
C18:0 3.9-6.0 2.8-4.5 0.5-3.1 0.8-3.0 0.9-4.0 1.9-2.9 1.5-2.4 4.5-6.7 2.0-5.4 2.7-6.5
C18:1 15.5-36.0 43.0-49.5 8.0-60.0 51.0-70.0 38-48 8.4-21.3 70.0-83.7 34.4-45.5 17-30 14.0-39.4
C18:2 3.0-10.0 10.5-15.0 11.0-23.0 15.0-30.0 29-40 67.8-83.2 9.0-19.9 36.9-47.9 48.0 -59.0 48.3-74.0
C18:3 ND-0.5 0.2-1.0 5.0-13.0 5.0-14.0 0.1-2.9 ND-0.1 ND-1.2 0.2-1.0 4.5-11.0 ND-0.3
C20:0 ND-1.0 ND-0.4 ND-3.0 0.2-1.2 ND-0.9 0.2- 0.4 0.3-0.6 0.3-0.7 0.1-0.6 0.1-0.5
C20:1 ND-0.4 ND-0.2 3.0-15.0 0.1-4.3 ND-0.8 0.1- 0.3 0.1-0.5 ND-0.3 ND-0.5 ND-0.3
C20:2 ND ND ND-1.0 ND-0.1 ND ND ND ND ND-0.1 ND
C22:0 ND-0.2 ND-0.2 ND-2.0 ND-0.6 ND-0.5 ND-1.0 ND-0.4 NN-1.1 ND-0.7 0.3-1.5
C22:1 ND ND > 2.0-60.0 ND-2.0 ND ND-1.8 ND-0.3 ND ND-0.3 ND-0.3
C22:2 ND ND ND-2.0 ND-0.1 ND ND ND ND ND ND-0.3
C24: 0 ND ND ND-2.0 ND-0.3 ND-0.6 ND-0.2 ND-0.3 ND-0.3 ND-0.5 ND-0.5
C24:1 ND ND ND-3.0 ND-0.4 ND ND-0.2 ND-0.3 ND ND ND
ND - non detectable, defined as ≤ 0.05%

1
Data taken from species as listed in Section 2.
2
Fractionated product from palm oil.
CODEX STAN 210-1999 Page 7 of 16

1
Table 1: Fatty acid composition of vegetable oils as determined by gas liquid chromatography from authentic samples (expressed as percentage of total
fatty acids) (see Section 3.1 of the Standard) (continued)

Fatty acid Sunflowersee Sunflowersee

d oil (high d oil (mid-
oleic acid) oleic acid)
C6:0 ND ND
C8:0 ND ND
C10:0 ND ND
C12:0 ND ND
C14:0 ND-0.1 ND-1
C16:0 2.6-5.0 4.0-5.5
C16:1 ND-0.1 ND-0.05
C17:0 ND-0.1 ND-0.05
C17:1 ND-0.1 ND-0.06
C18:0 2.9-6.2 2.1-5.0
C18:1 75-90.7 43.1-71.8
C18:2 2.1-17 18.7-45.3
C18:3 ND-0.3 ND-0.5
C20:0 0.2-0.5 0.2-0.4
C20:1 0.1-0.5 0.2-0.3
C20:2 ND ND
C22:0 0.5-1.6 0.6-1.1
C22:1 ND-0.3 ND
C22:2 ND ND-0.09
C24: 0 ND-0.5 0.3-0.4
C24:1 ND ND
ND - non detectable, defined as ≤ 0.05%

1
Data taken from species as listed in Section 2.
2
Fractionated product from palm oil.
CODEX STAN 210-1999 Page 8 of 16

APPENDIX

OTHER QUALITY AND COMPOSITION FACTORS

This text is intended for voluntary application by commercial partners and not for application by governments.

1. QUALITY CHARACTERISTICS
1.1 The colour, odour and taste of each product shall be characteristic of the designated product. It shall
be free from foreign and rancid odour and taste.
Maximum level
1.2 Matter volatile at 105°C 0.2 % m/m
1.3 Insoluble impurities 0.05 % m/m
1.4 Soap content 0.005 % m/m
1.5 Iron (Fe):
Refined oils 1.5 mg/kg
Virgin oils 5.0 mg/kg
Crude palm kernel olein 5.0 mg/kg
Crude palm kernel stearin 7.0 mg/kg
1.6 Copper (Cu)
Refined oils 0.1 mg/kg
Virgin oils 0.4 mg/kg
1.7 Acid value
Refined oils 0.6 mg KOH/g Oil
Cold pressed and virgin oils 4.0 mg KOH/g Oil
Virgin palm oils 10.0 mg KOH/g Oil
1.8 Peroxide value:
Refined oils up to 10 milliequivalents of active oxygen/kg oil
Cold pressed and virgin oils up to 15 milliequivalents of active oxygen/kg oil

2. COMPOSITION CHARACTERISTICS
2.1 The arachidic and higher fatty acid content of arachis oil should not exceed 48g/kg.
2.2 The Reichert values for coconut, palm kernel and babassu oils should be in the ranges 6-8.5, 4-7 and
4.5-6.5, respectively.
2.3 The Polenske values for coconut, palm kernel and babassu oils should be in the ranges 13-18, 8-12 and
8-10, respectively.
2.4 The Halphen test for cottonseed oil should be positive.
2.5 The erythrodiol content of grapeseed oil should be more than 2% of the total sterols.
2.6 The total carotenoids (as beta-carotene) for unbleached palm oil, unbleached palm olein and
unbleached palm stearin should be in the range 500-2000, 550-2500 and 300-1500 mg/kg, respectively.
2.7 The Crismer value for low erucic acid rapeseed oil should be in the range 67-70.
2.8 The concentration of brassicasterol in low erucic acid rapeseed oil should be greater than 5% of total
sterols.
2.9 The Baudouin test should be positive for sesameseed oil.
2.10 The gamma oryzanols in crude rice bran oil should be in the range of 0.9-2.1 %.
CODEX STAN 210-1999 Page 9 of 16

3. CHEMICAL AND PHYSICAL CHARACTERISTICS

Chemical and Physical Characteristics are given in Table 2.

4. IDENTITY CHARACTERISTICS
4.1 Levels of desmethylsterols in vegetable oils as a percentage of total sterols are given in Table 3.
4.2 Levels of tocopherols and tocotrienols in vegetable oils are given in Table 4.

5. METHODS OF ANALYSIS AND SAMPLING

5.1 Determination of moisture and volatile matter at 105°C
According to ISO 662: 1998.
5.2 Determination of insoluble impurities
According to ISO 663: 2000.
5.3 Determination of soap content
According to BS 684 Section 2.5; or AOCS Cc 17-95 (97).
5.4 Determination of copper and iron
According to ISO 8294: 1994; or AOAC 990.05; or AOCS Ca 18b-91 (03)
5.5 Determination of relative density
According to IUPAC 2.101, with the appropriate conversion factor.
5.6 Determination of apparent density
According to ISO 6883: 2000, with the appropriate conversion factor; or AOCS Cc 10c-95 (02)
5.7 Determination of refractive index
According to ISO 6320: 2000; or AOCS Cc 7-25 (02)
5.8 Determination of saponification value (SV)
According to ISO 3657: 2002; or AOCS Cd 3-25 (03)
5.9 Determination of iodine value (IV)
Wijs - ISO 3961: 1996; or AOAC 993.20; or AOCS Cd 1d-1992 (97); or NMKL 39(2003)
The method to be used for specific named vegetable oils is stipulated in the Standard
5.10 Determination of unsaponifiable matter
According to ISO 3596: 2000; or ISO 18609: 2000; or AOCS Ca 6b-53 (01)
5.11 Determination of peroxide value (PV)
According to AOCS Cd 8b-90 (03); or ISO 3960: 2001
5.12 Determination of total carotenoids
According to BS 684 Section 2.20.
5.13 Determination of acidity
According to ISO 660: 1996, amended 2003; or AOCS Cd 3d-63 (03)
5.14 Determination of sterol content
According to ISO 12228: 1999; or AOCS Ch 6-91 (97)
5.15 Determination of tocopherol content
According to ISO 9936: 1997; or AOCS Ce 8-89 (97)
CODEX STAN 210-1999 Page 10 of 16

5.16 Halphen test

According to AOCS Cb 1-25 (97).
5.17 Crismer value
According to AOCS Cb 4-35 (97) and AOCS Ca 5a-40 (97).
5.18 Baudouin test (modified Villavecchia test or sesameseed oil test)
According to AOCS Cb 2-40 (97).
5.19 Reichert value and Polenske value
According to AOCS Cd 5-40 (97)
5.20 Determination of gamma oryzanol content
Definition
This method is used to determine gamma oryzanol content (%) in oils from spectrophotometer absorption
measurements at the wavelength of maximum absorption near 315nm.
Scope
Applicable to crude rice bran oil.
Apparatus
- Spectrophotometer - for measuring extinction in the ultraviolet between 310 and 320 nm.
- Rectangular quartz cuvettes - having an optical light path of 1 cm.
- Volumetric flask - 25mL.
- Filter paper - Whatman no.2, or equivalent.
Reagents
- n-Heptane - Spectrophotometrically pure.
Procedure
(i) Before using, the spectrophotometer should be properly adjusted to a zero reading filling both
the sample cuvette and the reference cuvette with n-Heptane.
(ii) Filter the oil sample through filter paper at ambient temperature.
(iii) Weigh accurately approximately 0.02g of the sample so prepared into a 25mL volumetric flask,
make up to the mark with n-Heptane.
(iv) Fill a cuvette with the solution obtained and measure the extinction at the wavelength of
maximum absorption near 315nm, using the same solvent as a reference.
(v) The extinction values recorded must lie within the range 0.3-0.6. If not, the measurements must be
repeated using more concentrated or more diluted solutions as appropriate.
Calculation
Calculate gamma oryzanol content as follows:

Gamma oryzanol content, % = 25 × ( 1 / W ) × A × ( 1 / E)

Where W = mass of sample, g
A = extinction (absorbance) of the solution
E = specific extinction E1%1cm = 359
CODEX STAN 210-1999 Page 11 of 16

Table 2: Chemical and physical characteristics of crude vegetable oils (see Appendix of the Standard)

Arachis oil Babassu oil Coconut oil Cottonseed Grapeseed Maize oil Mustard- Palm oil Palm Palm Palm
oil oil seed oil kernel oil kernel olein kernel
stearin
Relative density 0.912-0.920 0.914-0.917 0.908-0.921 0.918-0.926 0.920-0.926 0.917-0.925 0.910-0.921 0.891-0.899 0.899-0.914 0.906-0.909 0.902-0.908
(xºC/water at 20ºC) x=20ºC x=25ºC x=40ºC x=20ºC x=20ºC x=20ºC x=20ºC x=50ºC x=40ºC x=40ºC x=40ºC

Apparent density 0.889-0.895 0.904-0.907 0.904-0.906

(g/ml) (50ºC)

Refractive index 1.460-1.465 1.448-1.451 1.448-1.450 1.458-1.466 1.467-1.477 1.465-1.468 1.461-1.469 1.454- 1.456 1.448-1.452 1.451-1.453 1.449-1.451
(ND 40ºC) at 50ºC

Saponification value 187-196 245-256 248-265 189-198 188-194 187-195 168-184 190-209 230-254 231-244 244-255
(mg KOH/g oil)

Iodine value 86-107 10-18 6.3-10.6 100-123 128-150 103-135 92-125 50.0-55.0 14.1-21.0 20-28 4-8.5

Unsaponifiable ≤ 10 ≤ 12 ≤ 15 ≤ 15 ≤ 20 ≤ 28 ≤ 15 ≤ 12 ≤ 10 <15 <15

matter (g/kg)

Stable carbon isotope -13.71 to

ratio * -16.36

* See the following publications:

Woodbury SP, Evershed RP and Rossell JB (1998). Purity assessments of major vegetable oils based on gamma 13C values of individual fatty acids. JAOCS,
75 (3), 371-379.
Woodbury SP, Evershed RP and Rossell JB (1998). Gamma 13C analysis of vegetable oil, fatty acid components, determined by gas chromatography-
combustion-isotope ratio mass spectrometry, after saponification or regiospecific hydrolysis. Journal of Chromatography A, 805, 249-257.
Woodbury SP, Evershed RP, Rossell JB, Griffith R and Farnell P (1995). Detection of vegetable oil adulteration using gas chromatography combustion /
isotope ratio mass spectrometry. Analytical Chemistry 67 (15), 2685-2690.
Ministry of Agriculture, Fisheries and Food (1996). Authenticity of single seed vegetable oils. Working Party on Food Authenticity, MAFF, UK.

2
Fractionated product from palm oil.
CODEX STAN 210-1999 Page 12 of 16

Table 2: Chemical and physical characteristics of crude vegetable oils (see Appendix of the Standard) (continued)

Palm olein Palm Palm Rapeseed Rapeseed Rice bran Safflower- Safflower- Sesameseed Soyabean Sunflower-
stearin superolein oil oil (low oil seed oil seed oil (high oil oil seed oil
erucic acid) oleic acid)
Relative density 0.899-0.920 0.881-0.891 0.900-0.925 0.910-0.920 0.914-0.920 0.910–0.929 0.922-0.927 0.913-0.919 0.915- 0.924 0.919-0.925 0.918-0.923
(xº C/water at 20ºC) x=40ºC x=60ºC x=40ºC x=20ºC x=20ºC x=20ºC x=20oC; x=20ºC x=20ºC x=20ºC
0.910-0.916
x=25oC

Apparent density 0896-0.898 0.881-0.885 0.897-0.920 0.912-0.914 at

(g/ml) at 40ºC at 60ºC 20°C

Refractive index 1.458-1.460 1.447-1.452 1.463-1.465 1.465-1.469 1.465-1.467 1.460 – 1.467-1.470 1.460-1.464 1.465-1.469 1.466-1.470 1.461- 1.468
(ND 40ºC) at 60ºC 1.473 at 40oC;
1.466-1.470
at 25oC

Saponification value 194-202 193-205 180-205 168-181 182-193 180 – 199 186-198 186-194 186-195 189-195 188-194
(mg KOH/g oil)

Iodine value ≥ 56 ≤ 48 ≥ 60 94-120 105-126 90-115 136-148 80-100 104-120 124-139 118-141

Unsaponifiable ≤ 13 ≤9 ≤ 13 ≤ 20 ≤ 20 ≤ 65 ≤ 15 ≤ 10 ≤ 20 ≤ 15 ≤ 15
matter (g/kg)

2
Fractionated product from palm oil.
CODEX STAN 210-1999 Page 13 of 16

Table 2: Chemical and physical characteristics of crude vegetable oils (see Appendix of the Standard) (continued)

Sunflower- Sunflower-
seed oil (high seed oil (mid-
oleic acid) oleic acid)
Relative density 0.909-0.915 0.914-0.916
(xº C/water at 20ºC) x=25oC x=20ºC
Apparent density
(g/ml)

Refractive index 1.467- 1.471 1.461- 1.471

(ND 40ºC) at 25oC at 25ºC

Saponification value 182-194 190-191

(mg KOH/g oil)

Iodine value 78-90 94-122

Unsaponifiable ≤ 15 <15
matter (g/kg)

2
Fractionated product from palm oil.
CODEX STAN 210-1999 Page 14 of 16

Table 3: Levels of desmethylsterols in crude vegetable oils from authentic samples1 as a percentage of total sterols (see Appendix 1 of the Standard)

Arachis Babassu Coconut Cotton- Grapeseed Maize oil Palm oil Palm olein Palm Palm Palm
oil oil oil seed oil oil kernel oil kernel kernel
olein2 stearin2
Cholesterol ND-3.8 1.2-1.7 ND-3.0 0.7-2.3 ND-0.5 0.2-0.6 2.6-6.7 2.6-7.0 0.6-3.7 1.5-1.9 1.4-1.7
Brassicasterol ND-0.2 ND-0.3 ND-0.3 0.1- 0.3 ND-0.2 ND-0.2 ND ND ND-0.8 ND-0.2 ND-2.2
Campesterol 12.0-19.8 17.7-18.7 6.0-11.2 6.4-14.5 7.5-14.0 16.0-24.1 18.7-27.5 12.5-39.0 8.4-12.7 7.9-9.1 8.2-9.7
Stigmasterol 5.4-13.2 8.7-9.2 11.4-15.6 2.1-6.8 7.5-12.0 4.3-8.0 8.5-13.9 7.0-18.9 12.0-16.6 13.4-14.7 14.1-15.0
Beta-sitosterol 47.4-69.0 48.2-53.9 32.6-50.7 76.0-87.1 64.0-70.0 54.8-66.6 50.2-62.1 45.0-71.0 62.6-73.1 67.1-69.2 67.0-70.0
Delta-5-avenasterol 5.0-18.8 16.9-20.4 20.0-40.7 1.8-7.3 1.0-3.5 1.5-8.2 ND-2.8 ND-3.0 1.4-9.0 3.3-4.6 3.3-4.1
Delta-7-stigmastenol ND-5.1 ND ND-3.0 ND-1.4 0.5-3.5 0.2-4.2 0.2-2.4 ND-3.0 ND-2.1 ND-0.6 ND-0.3
Delta-7-avenasterol ND-5.5 0.4-1.0 ND-3.0 0.8-3.3 0.5-1.5 0.3-2.7 ND-5.1 ND-6.0 ND-1.4 ND-0.5 ND-0.3
Others ND-1.4 ND ND-3.6 ND-1.5 ND-5.1 ND-2.4 ND ND-10.4 ND-2.7 2.9-3.7 1.0-3.0
Total sterols (mg/kg) 900-2900 500-800 400-1200 2700-6400 2000-7000 7000-22100 300-700 270-800 700-1400 816-1339 775-1086

Palm stearin Palm Rapeseed oil Rice bran oil Safflowerseed Safflowerseed Sesameseed oil Soyabean oil Sunflowerseed
superolein (low erucic oil oil (high oleic oil
acid) acid)
Cholesterol 2.5-5.0 2.0-3.5 ND-1.3 ND - 0.5 ND- 0.7 ND-0.5 0.1-0.5 0.2-1.4 ND-0.7
Brassicasterol ND ND 5.0-13.0 ND ND-0.4 ND-2.2 0.1-0.2 ND-0.3 ND-0.2
Campesterol 15.0-26.0 22.0-26.0 24.7-38.6 11.0 – 35.0 9.2-13.3 8.9-19.9 10.1-20.0 15.8-24.2 6.5-13.0
Stigmasterol 9.0-15.0 18.2-20.0 0.2-1.0 6.0 – 40.0 4.5-9.6 2.9-8.9 3.4-12.0 14.9-19.1 6.0-13.0
Beta-sitosterol 50.0-60.0 55.0-70.0 45.1-57.9 25.0 – 67.0 40.2-50.6 40.1-66.9 57.7-61.9 47.0-60 50-70
Delta-5-avenasterol ND-3.0 0-1.0 2.5-6.6 ND – 9.9 0.8-4.8 0.2-8.9 6.2-7.8 1.5-3.7 ND-6.9
Delta-7-stigmastenol ND-3.0 0-0.3 ND-1.3 ND – 14.1 13.7-24.6 3.4-16.4 0.5-7.6 1.4-5.2 6.5-24.0
Delta-7-avenasterol ND-3.0 0-0.3 ND-0.8 ND – 4.4 2.2-6.3 ND-8.3 1.2-5.6 1.0-4.6 3.0-7.5
Others ND-5.0 0-2.0 ND-4.2 ND 0.5-6.4 4.4-11.9 0.7-9.2 ND-1.8 ND-5.3
Total sterols (mg/kg) 250-500 100 4500-11300 10500-31000 2100-4600 2000-4100 4500-19000 1800-4500 2400-5000
ND - Non-detectable, defined as ≤ 0.05%
1
Data taken from species as listed in Section 2.
2
Fractionated product from palm oil.
CODEX STAN 210-1999 Page 15 of 16

Table 3: Levels of desmethylsterols in crude vegetable oils from authentic samples1 as a percentage of total sterols (continued)
Sunflowerseed Sunflowerseed
oil (high oleic oil (mid-oleic
acid) acid)
Cholesterol ND-0.5 0.1-0.2
Brassicasterol ND-0.3 ND-0.1
Campesterol 5.0-13.0 9.1-9.6
Stigmasterol 4.5-13.0 9.0-9.3
Beta-sitosterol 42.0-70 56-58
Delta-5-avenasterol 1.5- 6.9 4.8-5.3
Delta-7-stigmastenol 6.5-24.0 7.7-7.9
Delta-7-avenasterol ND-9.0 4.3-4.4
Others 3.5-9.5 5.4-5.8
Total sterols (mg/kg) 1700-5200
ND - Non-detectable, defined as ≤ 0.05%

Table 4: Levels of tocopherols and tocotrienols in crude vegetable oils from authentic samples (mg/kg) (see Appendix 1 of the Standard)

Arachis Babassu Coconut Cotton- Grapeseed Maize oil Palm oil Palm olein Palm Palm Palm
oil oil oil seed oil oil kernel oil kernel kernel
olein2 stearin2
Alpha-tocopherol 49-373 ND ND-17 136-674 16-38 23-573 4-193 30-280 ND-44 ND-11 ND-10
Beta-tocopherol ND-41 ND ND-11 ND-29 ND-89 ND-356 ND-234 ND-250 ND-248 ND-6 ND-2
Gamma-tocopherol 88-389 ND ND-14 138-746 ND-73 268-2468 ND-526 ND-100 ND-257 ND-3 ND-1
Delta-tocopherol ND-22 ND ND ND-21 ND-4 23-75 ND-123 ND-100 ND ND-4 ND
Alpha-tocotrienol ND 25-46 ND-44 ND 18-107 ND-239 4-336 50-500 ND ND-70 ND-73
Gamma-tocotrienol ND 32-80 ND-1 ND 115-205 ND-450 14-710 20-700 ND-60 1-10 ND-8
Delta-tocotrienol ND 9-10 ND ND ND-3.2 ND-20 ND-377 40-120 ND ND-2 ND-1
Total (mg/kg) 170-1300 60-130 ND-50 380-1200 240-410 330-3720 150-1500 300-1800 ND-260 ND-90 ND-89
ND - Non-detectable.

1
Data taken from species as listed in Section 2.
2
Fractionated product from palm oil.
CODEX STAN 210-1999 Page 16 of 16

Table 4: Levels of tocopherols and tocotrienols in crude vegetable oils from authentic samples (mg/kg) (see Appendix 1 of the Standard)(continued)

Palm stearin Palm Rapeseed oil Rice bran oil Safflowerseed Safflowerseed Sesameseed Soyabean oil Sunflowerseed
superolein (low erucic oil oil (high oleic oil oil
acid) acid)
Alpha-tocopherol ND-100 130-240 100-386 49-583 234-660 234-660 ND-3.3 9-352 403-935
Beta-tocopherol ND-50 ND-40 ND-140 ND – 47 ND-17 ND-13 ND ND-36 ND-45
Gamma-tocopherol ND-50 ND-40 189-753 ND – 212 ND-12 ND-44 521-983 89-2307 ND-34
Delta-tocopherol ND-50 ND-30 ND-22 ND-31 ND ND-6 4-21 154-932 ND-7.0
Alpha-tocotrienol 20-150 170-300 ND ND – 627 ND ND ND ND-69 ND
Gamma-tocotrienol 10-500 230-420 ND 142 – 790 ND-12 ND-10 ND-20 ND-103 ND
Delta-tocotrienol 5-150 60-120 ND ND – 59 ND ND ND ND ND
Total (mg/kg) 100-700 400-1400 430-2680 191 - 2349 240-670 250-700 330-1010 600-3370 440-1520

Sunflower- Sunflower-
seed oil (high seed oil (mid-
oleic acid) oleic acid)
Alpha-tocopherol 400-1090 488-668
Beta-tocopherol 10-35 19-52
Gamma-tocopherol 3-30 2.3-19.0
Delta-tocopherol ND-17 ND-1.6
Alpha-tocotrienol ND ND
Gamma-tocotrienol ND ND
Delta-tocotrienol ND ND
Total (mg/kg) 450-1120 509-741

ND - Non-detectable.
Note: Maize oil also contains ND-52 mg/kg beta tocotrienol.

1
Data taken from species as listed in Section 2.
2
Fractionated product from palm oil.